Chocolate cheesecake #10

Yield: 12 Servings

Measure Ingredient
½ pounds Butter
3 cups Graham cracker crumbs
Sugar (optional)
1 pack (12-oz) semi-sweet chocolate chips
2 pounds Cream cheese; softened
2 cups Sugar
4 larges Eggs
1 tablespoon Cocoa
2 tablespoons Vanilla
2 cups Sour cream

CRUST

FILLING

Melt butter & add graham cracker crumbs. Mix well. (Add a little sugar, if desired.) Spread on bottom & up sides (within 1 inch of top) of a 10-inch spring form pan. For filling, melt chocolate in double boiler. Beat cream cheese in large mixing bowl at medium speed until light & fluffy. Gradually beat in sugar, about ¼ cup at a time. Add eggs, one at a time, beating well after each addition. Add melted chocolate, cocoa & vanilla. Blend thoroughly. Stir in sour cream. Pour into chilled crust. Bake at 300 for 1-½ hours. Cool at room temperature. Chill at least 5 hours before cutting.

RITA FINCHER

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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